MEXICAN BEAN MIX

This versatile mix is perfect for a mid-week Mexican feast, double the recipe to make more for a large family. Plus it doubles as delicious lunch leftovers!

Different way’s I like to eat this mixture:

• On top of Nachos like in the picture; just spread out your fave taco chips (raw veggies, corn chips, toasted tortillas), top with bean mixture, add cheese, guacamole and a salsa if you like!
• Stuffed inside Tacos, Fajitas or Burritos with other, aforementioned, Mexican sides.
• As a sauce over some steamed, roasted or raw vegetables.
• In a wrap or on a sandwich with some fresh salad for lunch.

I’d love to hear your suggestions! Please let me know how you like it!

Recipe Type: GF, DF, RSF, V

Serves 4-6
Time 75min

Ingredients:

• 1.5 C dried black beans soaked for 8 hours or overnight.
• 1 brown onion, diced
• 3 cloves garlic, chopped
• 1 tin organic crushed tomatoes
• 1 cup vegetable or beef stock
• 2 cups your favourite vegetables chopped (here I used silverbeet and mushrooms but anything works)
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp ground cinnamon
• 1 tsp ground chilli flakes (if desired)
• pinch cayenne pepper

Method:

1. Preheat oven to 160degC.
2. In a large casserole dish/pot, sautee the onion with a bit water on a medium stove for 1 min, add garlic and sautee for another minute.
3. Add spices, mix. Once spices are aromatic, add all other ingredients, mix well and bring it to a simmer.
4. Once the mixture is simmering, transfer the pot, with lid, to the oven and allow to cook for 30-40mins or until beans are done (alternatively, you could place all ingredients in a slow cooker and cook on high for a 30-45mins).
5. Carefully remove from oven, check beans are done and serve in any Mexican style you like as mentioned above!

CHEATS VERSION – 20 mins only

**Use organic tinned beans instead of dried beans, no need for vegetable stock.

1. In a large casserole dish/pot, sautee the onion with a bit olive oil on a medium stove for 1 min, add garlic and sautee for another minute.
2. Add spices, mix. Once spices are aromatic, add vegetables and tinned tomatoes (and a bit of water to wash out the tin). Bring to a simmer.
3. Add tinned beans, mix, place lid on the pot and leave on low-med heat for 10mins then serve.